King Midas Rice

from the kitchen of Chef Paul Prudhomme

Makes 8 (1-cup) servings

The gorgeous golden color of this rice comes from the saffron and turmeric, both used in several cultures for coloring as well as for flavor.
30 strands saffron
2 tablespoons plus 2 teaspoons Chef Paul Prudhomme's Vegetable Magic®
½ teaspoon ground cardamom
2 teaspoons ground turmeric
2 cups chopped onions, in all
1 cup chopped bell peppers
½ cup chopped celery
4 cups rich chicken stock
2 cups converted white rice
2 bay leaves
1 tablespoon unsalted butter
how to prepare

Combine the first 4 ingredients in a small bowl to make the Seasoning Mix.

 Melt the butter in a heavy 5-quart pot over high heat.  When it sizzles, add 1 cup of the onions and cook until they begin to brown, about 4 minutes.  Stir in the remaining onions, the bell peppers, celery, and Seasoning Mix.  Cook, stirring and scraping the bottom of the pot frequently, for 2 minutes.  Stir in the stock, rice, and bay leaves.  Cover and bring to a boil, then reduce the heat to low and simmer until the rice is done, about 20 minutes.  Fluff with a fork, re-cover, and let sit for 5 minutes before serving.

Copyright© 1995 by Paul Prudhomme